We've found that bursts of culinary creativity have come to us when we're hungrily scanning our mostly empty refrigerator or when we're on a strict budget at the butcher.

Good thing money doesn't have to equal elegance. To us, creativity and a willingness to look deeper do. It's The Poor Porker Way!

Here's one of our favorite under $5 dishes that even the most discerning diner will enjoy. 

 

Pickled Okra with anchovy, blood orange infused olive oil and wood sorrel

Serves 2

What you'll need:

2 pieces pickled okra sliced in half

4 anchovy fillets canned

2 or 3 sprigs wood sorrel (We foraged these from our yard, it’s quite common and has a wonderfully sour lemony taste that you’ll love)

Drizzle of blood orange infused olive oil

Sea salt and pepper to taste

For Blood Orange infused olive oil

Using a lemon zester, zest the rind of 2 blood oranges into a saucepan with a cup of good quality extra virgin olive oil. Be sure to only zest the outer rind and not the inner part of the peel, this would make your oil bitter.  Heat on low for 5 minutes, stirring occasionally. Then take off the heat and set aside covered for at least 2 hrs. Using a fine strainer, strain the oil from the zest.

You can store the extra oil that you’ll have in a cool, dark place.

To plate

Lay down the sliced okra on a plate, add anchovy, and drizzle with blood orange infused olive oil then top with sprigs of wood sorrel. Finish with salt and pepper.

Enjoy! 

The most effective way to do it, is to do it. -Amelia Earhart

 

 

 

 

Photos by Matthew R. Photography

Beets and lentils with goat cheese and fresh mint

What you'll need:

2 cups lentils

1/2 red onion

3 tablespoons good olive oil

4 tablespoons red wine vinegar

1 handful of fresh mint

2 large beets

1 small package of goat cheese

Salt and pepper

 

Rinse and pick over lentils, sometimes you'll find stones so don't skip this step.. Fill a large pot half full with water, add 2 cups of lentils, bring to a boil, then simmer.. Cook until desired texture is reached just be sure not to overcook.. We like our lentils to have bit of a bite. When done, drain, place in a bowl and mix in a couple pinches of salt and 1 tablespoon of olive oil. Set aside. 

While lentils are cooking, fill a pot half full with water, add whole beets with the tops and bottoms removed, bring to a boil and then lower to medium. This takes about a half hour. Test doneness with a knife.. the knife should easily pierce the beet. drain your cooked beets, allow to cool and then peel off the skin. Cut into bite sized cubes.. Set aside. 

 

Slice your red onion finely, place in a container...add two tablespoons of olive oil, 4 tablespoons of red wine vinegar and a pinch of salt. Mix together, cover and place in the fridge for a half hour. 

Finely slice a handful of fresh mint. 

 

Add beets, onions and the juices they were in to the lentils along with a pinch of salt and pepper, mix together.. Add mint, then top with goat cheese. Enjoy! 

 

Many thanks to Matthew and Sara Kent of Matthew R. Photography and to Paul Hughes for the use of his kitchen while ours is under construction. 

 

"For most people, a primary component of being in their Element is connecting with other people who share their passion and a desire to make the most of themselves through it" - Ken Robinson from 'The Element'

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